"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Jalapeno-lime corn on the cob  Recipe

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This recipe for Jalapeno-lime corn on the cob , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David Sieferman
Added: Sunday, March 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter
1 lime, juiced and zested
1 small jalapeno, seeded
1 clove garlic
1 tsp sweet paprika
6 ears corn on the cob, husked
1 slice bread, of any kind
Coarse salt

Directions:
Directions:
Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic wrap and roll up in a log. Place in freezer until ready to serve. Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (then fight over the hot buttered slice of bread).

 

 

 

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